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As part of our "12 Days of Thanksgiving" countdown Rach shared this meal that's "perfect for a small turkey day of 2 to 6 people," Rach says. "Or the Brussels sprouts make a great side dish in any amount if your pod or bubble group is larger!"
For classic Thanksgiving flavor, she likes to use Bell's Ground Poultry Seasoning.
- Neutral oil for frying, about ½- to ¾ cup
- 2 cups breadcrumbs, half-n-half fine crumbs and panko
- About ½ teaspoon grated nutmeg
- About 1 teaspoon ground white pepper
- About 1 teaspoon dried sage or poultry seasoning (Rach likes Bell's)
- 3 eggs
- 2 tablespoons Dijon
- 1 cup all-purpose flour
- 6 to 8 cutlets turkey breast, pounded if necessary between parchment to ⅛- to ¼-inch-thick
- Salt and pepper
- One 12-ounce package fresh cranberries plus ¾ cup sugar , OR 1 jar lingonberry preserves
- 1 ¼ pounds medium Brussels sprouts (a rounded small pint bucket), trimmed and halved
- 2 teaspoons Acacia honey
- 1 ½ tablespoons olive oil
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons butter
- 2 apples, peeled and cored, sliced or chopped, dressed with juice of ½ small lemon
- 2 large shallots, chopped
- 1 tablespoon fresh thyme, chopped
- 10 to 12 leaves fresh sage, stacked and thinly sliced (about 2 tablespoons)
- ⅔ to ¾ cup walnuts or peeled hazelnuts, chopped
- 2 tablespoons sherry vinegar or white balsamic vinegar
- Freshly grated Pecorino cheese
For turkey, heat oven to 250˚F. Line a rimmed baking sheet with foil or parchment and place a wire rack in it. Place a large cast iron skillet on stove top with a shallow layer of neutral oil for frying, about ⅛ inch.
Set breading station: breadcrumbs with nutmeg, white pepper and sage or poultry seasoning, then eggs whisked with Dijon, and then flour. Season the cutlets with salt and pepper. Heat oil over medium to medium-high heat. Coat meat in flour, egg and then breadcrumb mixture and cook 2 to 3 at a time for 2 to 3 minutes on each side in hot oil. Transfer to baking sheet and keep warm in oven.
For cranberries, place them in pot with ⅔ to ¾ cup sugar and 1 cup water, bring to boil, add pinch salt, and cook to reduce and thicken, 20 minutes. Or lingonberry jam is delicious with this dish or pork schnitzel.
Meanwhile, for the Brussels sprouts, in a few inches of boiling then salted water, cook halved Brussels 3 minutes, drain, cold shock in ice water, then drain again and dry. Then, reheat a cast iron skillet over medium-high heat and toss Brussels sprouts with honey, oil, salt, pepper and nutmeg. Arrange in skillet cut-side down and reduce heat a bit. Cook 4 to 5 minutes to deeply browned and flip, cook 1 to 2 minutes more and remove to a transfer platter, then add butter to pan. When butter foams, add apples, shallots, thyme, fresh sage, walnuts, and salt and pepper. Cook to soften shallots and apples for a few minutes. Add vinegar of choice, add Brussels sprouts back to pan, remove from heat and top with freshly shredded or grated Pecorino cheese.